Dried plum

Prunes are sold as a laxative, and the mechanism is the one this axis measures: sorbitol draws water into the bowel and ferments. Drying multiplied what the plum already had. Nothing here is a surprise, and the threshold is two or three.

Prunes are the clearest demonstration of what drying does: the water leaves, the sorbitol stays, and what was a moderate fruit becomes a laxative sold as one.

Drying concentrates everything, amines included, and prunes are a documented liberator on top. The dose is what catches people: a handful is a lot more fruit than it looks.

Prunes carry little tyramine. The amine is built by bacteria from tyrosine while a food ages or ferments, and drying a plum does neither - it takes away the water those bacteria would need.

Prunes are dried plums, and drying concentrates the salicylate — so this sits above fresh plum despite the low rating. The portion is what keeps it manageable.

Prunes concentrate the plum by removing its water, and a plum is a low-nickel fruit - so even concentrated it stays here. Drying is the whole question for nickel: water leaves and everything else stays, so a dried fruit carries the metal concentrated by weight. The level here follows a study of trace elements in DRIED fruit for that reason.